Mochai Murungai Kulambu – Mochai Kuzhambu

Mochai Kuzhambu is a lip-smacking, flavourful kulambu variety. I love mochai, but unfortunately we dont get fresh mochai here. So I always use the dry ones. Mochai by itself gives a wonderful flavour/taste to the kuzhambu. Adding drumstick enhances the taste even more. Somehow, this Mochai Kuzhambu tastes even better the next day!! Serves well with hot steamed rice and appalam. U dont need any other side dish as such. 

Now to the recipe…

[Preparation Time-15 mins : Cooking Time- 30 mins]

Ingredients:

• Mochai / Field Beans – 1 cup
• Drumstick – 10 to 12 pcs
• Tamarind – a small lemon size
• Salt – as needed

To saute and grind:

• Red chillies – 3 to 4
• Coriander seeds – 1 tbsp
• Jeera – 1 tsp
• Toor Dal – 1/2 tsp
• Pepper corn – 6 to 8
• Fenugreek seeds – few
• Sambar onion – 4

To temper:

• Oil – 2 tbsp
• Mustard – 1 tsp
• Urad Dal – 1 tsp
• Curry leaves – a few sprigs

Method:

• Soak mochai overnight. Wash it and pressure cook with little salt for 5-6 whistles or until soft. Keep it aside. Dry roast the ingredients except onion mentioned under “to saute and grind” until it is slightly brown and u get a nice aroma. Let it cool.

• Take the roasted ingredients in a mixer and grind it into a powder. Now add the sambar onions and grind it into a smooth paste. Add little water for ease of grinding if needed.

• Soak tamarind and get a thick extract from it. I used tamarind paste so just diluted a tsp of paste with water. To this add the ground paste, required salt, drumstick and the cooked mochai. Start heating it over medium flame.

• Let it boil in low-medium flame for about 20-25 minutes. By this time the drumstick will get cooked and the Kulambu will start thickening. In a kadai, heat oil and temper with mustard, urad dal and curry leaves. Transfer this to the Mochai Kuzhambu and mix well. Switch off the flame.

Thats it!! Flavourful Mochai Kuzhambu with murungakkai is ready!!

Serve hot with rice and appalam.

Tips:

1. U can use fresh mochai/field beans. Just pressure for 2 to 3 whistles if using fresh ones.
2. Adjust red chillies according to your preference.
3. U can make this Mochai Kuzhambu with just mochai too.
4. U can add brinjal to the kuzhambu along with drumstick.
5. Boiling the Mochai Kuzhambu in low-medium flame is the key. It gives a unique flavour. So do not boil it in high flame for a lesser time. It will not taste as good as this.